I found a Cooks Magazine back in 1980 in the last, well, 45 years, I've never had the chance to speak openly and frankly about the food world, recipes, travel, and food celebrities.

That is until now. My new substack allows me to speak directly to you, to home cooks, including my own personal recipes, cooking, food science, Vermont, as well as what I'm

watching and reading. Plus, I will be interviewing culinary stars to find out what they are

really like. Payed subscribers get exclusive recipes, some from my travels, others from my own

personal repertoire. Founding members get those recipes, plus direct access to me personally, plus a tote bag

and a signed copy of the Milk Street cookbook. So go subscribe at Christopher kimball.com. One more time,

Christopher kimball.com.com. This is Milk Street Radio from PRX. I'm your host, Christopher Kimball.

Today, Sola Elwhaley is here to take your cooking calls and confess to a few of her crimes.

We used to have a mushroom guy. It was totally illegal. I don't know where he got him. We didn't ask questions. He showed up covered in dirt and sold us mushrooms. Also in today's show, we're joined

by Itamar Strulovich and Sirie Packer of Honey & Co. They share their number one rule for home cooks.

Please stop trying to cook like a restaurant chef. Don't chop it too fine. Has your mother ever chopped parsley like this?

No.

Okay, how does she chop parsley?

You know, you kind of have to return people.

Just cook it fresh.

Don't do everything else.

The secrets of home cooking with honey and co.

That's later in the show.

But first, we'll bake some bread.

For centuries in Germany, communal bakehouses were common

and most towns had one.

A small village called Udegin is now reviving this tradition.

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